Squash and Feta Galette

Ingredients

Serves 4

• 1 sheet ready rolled shortcrust pastry

• 1 medium butternut squash (1kg)

• 200g pack of feta

• 2 tsp dried thyme

• salt and pepper

• 1 egg

• vegetable oil

• 6 rashers of streaky bacon (optional)

Method

Start by deseeding, skinning and chopping the butternut squash into small cubes about 1-2 cm. Then mix in 4 tbsps of vegetable oil the dried thyme and salt and pepper in a roasting tin. Transfer to the oven for 40 minutes at 200c (390f) turning every 15 minutes. If you are not using bacon skip the next step and leave it in for 55 minutes.

For the bacon lovers out there chop the rashers into 1cm strips then when the 40 minutes is up remove the squash from the oven and scatter the bacon bits over the top. Return to the oven for 15 minutes to finish off.

Once cooked the squash should have caramalised nicely on the edges and the bacon crisped up. Remove from the oven and leave to cool.

Next up it's time to make the pie so grab a baking tray and spread 1-2 tsp of vegetable oil over it. This will help the bottom of the galette to crisp up. Lay the sheet of pastry on the tray then crumble on layers of feta and the cooked squash leaving about a 2 inch gap round the edge. Fold the edges up over and egg wash before putting in a preheated oven at 190c (375f) for 25 minutes until golden brown.

Once done just serve with a nice side salad.